Panko Chicken

[GB]

PANKO CHICKEN

5 boneless chicken breasts, washed & patted dry
1/4 c. butter, melted
2 cloves garlic, minced
1/4 c. Dijon mustard
1/2 c. panko (Japanese bread crumbs)
3 tbsp. Parmesan cheese, shredded
1 tbsp. parsley flakes
Mix melted butter/butter, garlic and mustard. Set aside. Mix panko crumbs, Parmesan cheese, and parsley. Set aside.

Coat chicken in mustard sauce on both sides; dip chicken tops only in crumb mixture to coat. Lay chicken in baking pan, crumb mixture side up (use small baking pan so that chicken is cozy, close together). Bake at 500 degrees for 15 minutes.

Makes 4 servings

 

[mish]

I can't find Panko in the best markets out here...I have many recipes I'd like to try, but Panko is not to be found. There is a site to buy Panko...but wish these crumbs were available. The only solution I can think of, is to throw breadcrumbs in a blender. As I understand it, Panko is much finer & adheres/sticks far better than our American breadcrumbs.

 

[Psiguyy]

mish, where in California do you live? I can't even think of any place that doesnt' have an Asian section in a supermarket or an Asian market somewhere in town. Look for Panko in the Asian section of your market.

 

[GB]

Actually the panko I use are not as fine as regular breadcrumbs. I would order them online if you can't find them in a store.

 

[lyndalou]

Mish, Panko is not fine at all.

I couldn't find it in my supermarket, either, after I moved to Florida. I asked the grocery manager to order some, and it is now on the shelves with the Asian food. Try asking someone, it sometimes works.

 

[pdswife]

I made this a few nights ago and it was really really good. Hubby loved it so I'll be making it again.

Thanks!